Pork Cassoulet

Ingredients

• 2 slices bacon cut into 1-inch pieces
• 1 cup bell pepper rings red ()
• 0.3 teaspoon pepper black
• 3 pounds pork loin boneless cut into 1-inch cubes
• 14.5 ounce canned tomatoes diced undrained canned
• 1 cup carrots sliced ()
• 1 cup celery sliced
• 1 pound cannellini beans dried
• 2 teaspoons thyme leaves dried
• 0.5 cup cooking wine dry white
• 14.5 ounce less-sodium chicken broth fat-free canned
• 1.5 cups bread french cubed (1-inch)
• 4  garlic cloves minced
• 2.5 cups onion chopped
• 1.5 ounces parmesan cheese fresh grated
• 0.5 teaspoon salt 
• 2 tablespoons tomato paste 
• 1 pound turkey kielbasa cut into 1/2-inch pieces
• 0.3 cup water 

Equipment

• food processor
• frying pan
• oven
• blender
• slotted spoon
• dutch oven

Directions

1. Sort and wash beans, and place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook for 2 minutes.
2. Remove from heat; cover and let stand 1 hour.
3. Drain; return beans to pan. Cover beans with water, and bring to a boil. Cover, reduce heat, and simmer for 20 minutes; drain.
4. Preheat oven to 30
5. Add bacon to pan; cook over medium heat until crisp.
6. Remove bacon with a slotted spoon. Increase heat to medium-high.
7. Add pork to drippings in pan; cook 5 minutes or until browned, stirring occasionally.
8. Remove pork with a slotted spoon.
9. Add the kielbasa; cook for 5 minutes or until browned, stirring occasionally.
10. Remove kielbasa with a slotted spoon.
11. Add onion, celery, carrot, garlic, and thyme; saute 4 minutes or until tender. Stir in 1/4 cup water, tomato paste, broth, and tomatoes.
12. Return beans, bacon, pork, and kielbasa to pan; bring to a boil. Cover and bake at 300 for 1 hour.
13. Remove 1 cup of beans and vegetables with a slotted spoon.
14. Place in a blender or food processor; process until smooth. Return to pan. Stir in the wine, salt, and black pepper. Arrange the bell pepper rings evenly over top.
15. Place the bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1 1/2 cups.
16. Combine with cheese.
17. Sprinkle cassoulet with the breadcrumb mixture. Return the cassoulet to the oven, and bake, uncovered, an additional 45 minutes.